Best 12 Santa Fe Casserole Recipes

PRIZE-WINNING SANTA FE CASSEROLE

Steps:

• Heat oven to 350 degrees F. have an 11 x 7-inch baking dish ready.
• Cook ground beef in a large non-stick skillet over medium-high heat, breaking up chunks, 4 minutes or until no longer pink. Drain off any fat. Stir in undiluted corn soup, chili powder and red pepper.
• In a large bowl, stir cheese soup, onions, tomatoes and chilies until blended.
• Cut tortillas in half. Line the bottom of baking dish with 8 halves. Cover with half the meat mixture. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture.
• Bake 20 minutes until tortillas are softened. top with shredded cheese and olives. Bake 10 minutes longer or until hot and bubbling.

SANTA FE CASSEROLE BAKE

Steps:

• Preheat over to 375 degrees.
• In medium skillet, brown meat till done.
• Drain meat well then return to skillet.
• Add taco seasoningand blend well.
• In a small bowl, combine broth and flour.
• Add to meat mexture and bring to boil to slightly thicken liquid.
• Stir in sour cream and chilies, blend well.
• Lightly grease a 13 X 9 inch glass baking dish with cooking sprya.
• Pour half of the bag of chips in the bottom and press down to flatten.
• Top with half the meat mixture.
• Next layer with half of the cheese.
• Next layer half the onions.
• Repeat layers ending with the onion.
• Bake uncovered in the oven at 375 for 20 minutes.
• Let stand 5 minutes before serving.

SANTA FE CHICKEN CASSEROLE

Steps:

• HEAT oven to 375ºF.
• COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
• SPOON 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
• BAKE 20 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.

EASY SANTA FE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. and spray casserole dish with nonstick cooking spray.
• In a large bowl, combine all ingredients (how simple is that!?!).
• Pour mixture into a casserole dish and bake for about 25 minutes or until center is firm.
• Let cool 5-10 mins and serve with desired garnishes. Enjoy!

SANTA FE CASSEROLE

Steps:

• Brown ground beef in skillet, stirring untill no more pink remains.
• Drain fat.
• Add taco seasoning and mix well.
• In small bowl wisk together flour and chicken broth.
• Add to meat mixture and bring to a boil, cooking untill slightly thickened.
• Stir in sour cream and green chilies.
• In lightly greased baking dish (13x9x2) place 1/2 of the chips 1/2 of the beef 1/2 of the picante sauce 1/2 of cheese and 1/2 of onions.
• repeat layers with remaining 1/2 of ingredients, ending with onions.
• Bake at 350 for 25 minutes or until hot and cheese is melted.
• Let stand 5 minutes before serving.

SANTA FE CHICKEN-TORTELLINI CASSEROLE

Steps:

• Heat oven to 325°F. Spray 3-quart casserole with cooking spray. Cook and drain tortellini as directed on package.
• Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook broccoli, onion and bell pepper in oil about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet.
• In same skillet, cook flour and remaining 2 tablespoons oil over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in chicken, Monterey Jack cheese, tortellini and broccoli mixture. Spoon into casserole.
• Bake uncovered 25 to 35 minutes, sprinkling with Colby cheese and tortilla chips for last several minutes of baking, until hot in center and cheese is melted.

SANTA FE CASSEROLE

Steps:

• 1. Heat oven to 350 degrees Have an 11x7 inch baking dish ready. 2. Cook ground beef in a large non-stick skillet over medium-high heat, breaking up chunks, 4 minutes or until no longer pink. Drain off any fat. Stir in undiluted corn soup, chili powder and red pepper. 3. In a large bowl, stir cheese soup, onions, tomatoes and chilies until blended. 4. Cut tortillas in half. Line bottom of baking dish with 8 halves. Cover with half the meat mixtrue. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture. 5. Bake 20 minutes until tortillas are softened. Top with shredded cheese and olives. Bake 10 minutes longer or until hot and bubbling. 6. Cool slightly before cutting and serving. Garnish with avocado

SANTA FE CHICKEN CASSEROLE

Steps:

• Heat oven to 375ºF.
• Mix cream cheese spread, taco seasoning and milk until blended. Combine next 4 ingredients in large bowl. Add half the cream cheese mixture; mix lightly.
• Spread 1/3 of the chicken mixture onto bottom of 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cream cheese mixture and shredded cheese; cover.
• Bake 25 min. or until heated through, uncovering for the last 5 min.

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SANTA FE EGG BAKE

Steps:

• Spray rectangular baking dish, 11x7x 1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro.
• Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

SANTA FE SKILLET

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne., Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.

SANTA FE CHICKEN CASSEROLE

Steps:

• Heat oven to 375 degrees F.
• Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
• Spoon 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
• Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is melted.